Homemade pecan pie is a must-have dessert for the holidays! Slices of sweet and gooey filling with crunchy nuts in a flaky pie crust.
ingredient
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon orange zest
- 14 tablespoons unsalted butter, cut into ½" cubes, chilled
- ½ cup ice-cold water, chilled
- 2 tablespoons all-purpose flour
- 4 teaspoons granulated sugar
- ¼ teaspoon kosher salt
- 2 cups dark corn syrup
- 2 tablespoons unsalted butter, melted
- 1 tablespoon bourbon whiskey, optional
- ¼ teaspoon vanilla extract
- 4 large eggs, lightly beaten, divided
- 2 ¼ cups pecans halves, divided
Directions
- Prepare the Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/2" cubes. Place both items in the refrigerator until ready to use.
- Break Down the Butter – In a stand mixer bowl, add the flour, salt, and orange zest. Mix using the paddle attachment on the lowest speed (stir) for about 10-seconds. Add chilled diced butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.
- Continue to mix on low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before the water is added.
- Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2-seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.
- All of the water may not be needed, about 5 to 6 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
- Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
- Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit at room temperature until more pliable.
- Dust the counter and top of the dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer to the pie dish. Roll the dough into about a 13 to 14-inch circle, slightly less than ¼-inch thick.
- Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess dough with a 1/2-inch overhang over the edge. Tuck the extra dough underneath the bottom edges. Crimp by pinching the dough using the pointer and thumb fingers.
- Using a fork, carefully dock (poke) the crust's bottom and sides about 1-inch apart. Place the crust in the freezer for 20 minutes. While the dough chills, make the filling.
- Pecan Filling – In a small bowl, combine the flour, sugar, and salt. In a separate medium bowl, whisk together the dark corn syrup, melted butter, bourbon, and vanilla extract. Measure out ⅔ cup of beaten eggs and whisk into the syrup mixture. Save the remaining whisked egg to brush the pie crust. Add the flour mixture, and whisk to combine. Set aside.
- Coarsely chop 1 ½ cups (172g, 6 ounces) of pecan halves, and set aside—Reserve the remaining pecans for the topping, about 40 to 50 pieces.
- Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Line a half-sheet pan with aluminum foil. Place the chilled crust on the sheet pan.
- Par-Bake the Crust – Place a piece of parchment paper over the crust and add the pie weights to cover just the bottom and sides, do not overfill. Bake in the preheated oven for 15 minutes.
- Carefully remove the parchment paper with weights from the pie dish and set it aside. It will not be used again. The bottom may puff up slightly, but it will deflate once it sits during egg washing.
- Lightly brush the egg wash over the bottom and sides of the parbaked shell. If desired, brush the edges for a shiner, more golden crust. Continue baking for 6 to 7 minutes, then remove from the oven. It will puff in the center. Use a spoon to lightly tap the crust, and it will slowly deflate until flat.
- Add the Filling – Reduce the oven temperature to 350ºF (177ºC). Evenly place the chopped pecans in the bottom of the pie shell. Slowly pour the filling mixture so it can settle around the chopped pecans. Fill the pie to just under the pinched edges. There may be extra. Garnish the top with pecan halves in a circular pattern.
- Finish Baking – Bake until the crust is golden brown, the center is set, and the filling reaches between 200 to 205ºF (93 to 96ºC), about 60 to 70 minutes.
- Cool the Pie – Let the filling cool for at least 3 hours before serving. If desired, serve slices with whipped cream or ice cream.
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